Homemade Tofu Brain
1.
Soybeans are soaked overnight in advance to become soft.
2.
Soybeans are added with clean water, pour into the wall breaker to make soy milk (I made it twice, soy milk function is not used, and I will cook it later).
3.
Pour the beaten soy milk into a gauze bag to filter.
4.
Squeeze out soy milk as much as possible, so that the dregs can be kept for cooking.
5.
Pour it into the pot and boil, stirring constantly with a spatula to prevent sticking to the pot.
6.
Skim the foam with a sieve.
7.
Pour a bag of dextrose internal fat powder.
8.
Add a little warm water and stir evenly until it melts completely.
9.
The boiled soy milk is poured into the mixed internal fat powder, and the excess bubbles are skimmed.
10.
Normal temperature in summer is sufficient, and in winter, it should be transferred to a rice cooker for heat preservation, and solidified and formed in about 20 minutes.
11.
Prepare your favorite side dishes, mustard, dried shrimp, green onion, coriander.
12.
Add two spoons of light soy sauce, stir well, and start eating.
